The benefits: 
  • Carrots are a good source of beta carotene, fibre, vitamin K1, potassium and antioxidants. They have been linked to lower cholesterol levels and improved eye health, as well as a reduced risk of cancer. Carrots can boost the immune system, improve digestion, protect cardiovascular health and provide a well-rounded combination of vitamins and minerals.
  • Carrots are excellent for your oral health, as they actively clean your teeth and mouth, scraping off plaque and food particles just like a toothbrush. They also stimulate gums and trigger saliva production, which helps to balance out acidic, cavity-forming bacteria.
Did you know?
  • Carrot seeds are so small that about 2,000 of them can fit in a teaspoon.
History bites:
  • Carrots were domesticated over 5,000 years ago in modern-day Iran and Afghanistan.
  • Wild carrots were originally purple or white. Today’s familiar orange carrots were cultivated by Dutch growers in the late 16th century.
  • The claim that eating carrots improve night vision was a myth developed by the British in World War II to mislead the enemy about their military capabilities. To cover up their effective use of radar technologies in shooting down German planes at night, the RAF circulated a story about their pilots’ high level of carrot consumption.
Test kitchen tips:
  • Carrots can be roasted, sautéed, stir-fried, barbecued, braised or cooked into soups and stews.
  • The green tops of carrots are perfectly edible. Add them to soups or salads, or use them to make pesto or salsa verde.